Recipe By : Steven Raichlen for Prevention (Oct/96)
Serving Size : 4 Preparation Time :1:30
Categories : Casserole Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sm Italian eggplant -- halved lengthwise
2 Garlic heads -- roasted
1 1/2 tb Olive oil
1 md Onion -- chopped
1 tb Fresh ginger -- minced
1 Green bell pepper -- diced
1 Red bell pepper -- diced
3 tb Slivered almonds
3 tb Currants
1 1/2 c Bulgur -- rinsed and drained
2 1/2 c Vegetable broth
4 c Fresh spinach -- chopped
1 tb Fresh lemon juice
1/4 c Parsley -- chopped
1 tb Dried mint
Ground black pepper
Preheat oven to 375 F. Bake eggplants, cut side down, on lightly
sprayed baking sheet until soft (20 to 30 minutes). Cool; scrape out
pulp and chop finely. Squeeze garlic pulp out of roasted cloves; set
aside.
Heat oil in a large non-stick frying pan. Cook onion, ginger,
peppers, almonds, and currants over medium heat or until browned
(5 minutes). Stir in bulgur; cook for 1 minute. Add broth; bring to a
boil. Reduce heat, cover and simmer until bulgur is tender and the
broth is absorbed (20 minutes).
Remove pan from heat; let stand 3 minutes. Fluff bulgur with a fork.
Fold in eggplant, garlic, spinach, lemon juice, parsley, mint, and
pepper; transfer to a 2 qt baking dish. Bake at 400 F for 10 to
15 minutes.
[337 cal, 9.2 g fat]
Notes: This recipe was archived at Mc-Recipe. Part of a
"COLLECTION (5) Grain and Vegetable Casseroles," [PATh Oct 15, 1996]
